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pITh-free peelIng: Slice off the blossom and stem ends of the fruit. Stand the fruit on one of its cut ends, and slice off the skin in strips, following the natural curve of the fruit from top to bottom. Try to remove all of the bitter white pith but not too much of the flesh. SegmenTIng: Working over a bowl to catch the juice and using the membranes as guides, cut the segments, or suprêmes, free. Squeeze any juice from the leftover membrane before discarding. zesting SlIcIng: Slice the peeled orange crosswise, and then into quarters or smaller if you want pieces. It’s hard to remember how much of a pain finely grating zest was before the rasp-style grater came onto the market. Use it like a nail file, moving it along the contours of the fruit. The zest will collect along the backside of the grater. Turn it over and give it a whack to encourage the zest to fall from it. finecooking.com 55